Prep 15 mins
Cook 25 mins
These delicate patties are made with left-over turkey, or they could equally well be made with chicken. Make them in advance and refrigerate so that the mixture has time to cool and stiffen.
- 2 ounces butter
- 2 ounces plain flour
- 5 fluid ounces good concentrated chicken stock
- 5 fluid ounces milk
- 4 ounces cooked turkey or 4 ounces chicken, minced or finely chopped
- 1 ounce cooked ham, minced or finely chopped
- 3 -4 sprigs parsley, chopped
- 1 egg, hard boiled,chopped
- fresh ground pepper
- plain flour
- 1 egg, beaten
- dried breadcrumbs
- oil, for frying
- Melt the butter in a good heavy-based saucepan.
- Stir in the flour and let it bubble for a few moments, then start adding the chicken stock gradually, stirring until smooth between each addition.
- Add the milk, just enough to make a sauce that has the consistency of a paste.
- Stir in the turkey, ham, parsley, hard-boiled egg and seasoning.
- When these ingredients are thoroughly mixed in and the sauce is seasoned to your liking, spread the mixture just over 2 cm (½ inch) thick on an oiled plate and let it get quite cold in the refrigerator.
- Cut into 4 cm (1½ inch) squares, dip them first in flour, then egg, then breadcrumbs and fry in plenty of oil- not deep fat but about 2 cm (½ inch) deep- in a frying pan- turning them over once, so that they are golden brown all over.
- Serve hot, well drained, with a green salad, and fresh tomato sauce.
This recipe certainly deserves *****. I prepared using turkey and Lennie's Rescued Turkey Stock and the flavor was great. This one will be high my husbands request list. Thanks!